Roman rice and beans casserole

50 Servings

Ingredients

Quantity Ingredient
2¼ pounds Onions; finely chopped
4½ pounds Carrots; finely chopped
1½ cup Celery; chopped
1 cup Fresh parsley; chopped
¼ cup Basil
2 tablespoons Oregano
8 Cloves garlic
¼ cup Olive oil
9 pounds Tomatoes; coarsely chopped
3 pounds Cooked kidney beans; drained
7½ pounds Cooked brown rice
2 pounds Cheese; lowfat, grated
1½ teaspoon Black pepper

Directions

Saute onions, carrots, celery, parsley, basil, oregano, and garlic in olive oil until onions are golden. Add tomatoes, beans, rice, salt, pepper, and half the cheese. Mix gently but well. Put in 5 greased 9"x13" baking dishes (4 qt capacity). Sprinkle with remaining cheese. Cover and bake at 350F until thoroughly heated [about 30 minutes].

NOTES : Pinto beans can be used in place of kidney beans. 20 oz dry beans, soaked and cooked will yield about 3 lbs cooked beans. 2¾ lb raw brown rice will yield about 7 ½ lbs cooked rice.

Recipe by: Living More With Less by Doris Janzen Longacre Posted to Digest eat-lf.v097.n011 by Jenny Herl <jlherl@...> on Jan 12, 1998

Related recipes